Mango Salsa

1 mango (diced)
½ cup cucumber (diced)
1 tbsp jalapeno (finely chopped)
⅓ cup red onion (diced)
1 tbsp lime juice
⅓ cup cilantro leaves (chopped)
Salt and pepper

Mix all ingredients into a bowl.

Spinach Artichoke Dip

2 cups parmesan cheese
10 oz. frozen chopped spinach, thawed
14 oz. can artichoke hearts, drained and chopped
⅔ cup sour cream
1 cup cream cheese
⅓ cup mayonnaise
2 tsp garlic, minced

1. Mix together parmesan cheese, spinach, and artichoke hearts.
2. Combine remaining ingredients and mix with spinach mixture.
3. Bake for 20-30 minutes at 375°F.

Crab Dip

1 lb lump crabmeat
1 cup grated monterey jack pepper cheese
¾ cup mayonnaise
¼ cup freshly grated parmesan cheese
¼ cup minced spring onion
6 cloves roasted garlic
3 tbsp Worcestershire sauce
2 tbsp fresh lemon juice
1 tsp Tabasco sauce
½ tsp dry mustard
salt
black pepper

1. Clear crab meat of any shells.
2. Mix all ingredients thoroughly.
3. Bake at 325°F for 30 minutes.

Mexican Lasagna

Tortillas (Heat the tortillas in the microwave for 30 seconds to soften, then rub chilli oil on them and put them in a griddle pan for 30 seconds each side.)
Chili
Sour cream
Black pepper
Nachos
Jalapenos

1. Start with a tortilla, then a base layer of chili followed by tortilla, then a layer of sour cream mixed with black pepper and grate in some strong cheese.
2. Repeat layers.
3. After the final cream mix, crumble some nachos and sprinkle some cheese on top and add some diced chilli or whole jalapenos.

Bake in the oven for 20 min, serve with salsa.

Crispy Hot WIngs

2 tbsp Cornflour
1 tbsp Plain flour
1 tbsp Dried chilli flakes or hot chilli powder
1 tbsp Freshly ground black pepper
Salt
½ tbsp Onion salt
1 tbsp Garlic powder
½ tbsp MSG
2 drops of yellow food coloring or some saffron.
200 ml raising agent (egg/milk; adds crispiness).
2 L of cooking oil.

1. Dust wings in cornflour.
2. In a mixing bowl place all the dry ingredients. Add raising agent.
3. The mixture needs to be used straight away, so dip dusted wings in batter one at a time, and place in hot oil for about 3 mins or until golden color achieved.
4. Fry in small batches, avoiding overcrowded pan. Remove from fryer with slotted spoon on a baking tray.
   Place in oven for 20-25 mins at 210°C.

Buffalo Wings

4 lbs chicken wings, cut into drumettes and flats
1 tbsp baking powder
1 tbsp kosher salt
8 tbsp (1 stick) unsalted butter
1 cup Frank's RedHot Sauce
Bleu cheese dressing
Celery sticks

1. Dry wings with paper towel.
2. Sprinkle baking powder and salt. Toss until evenly coated.
3. Refrigerate wings for at least 8 hours.
4. Bake wings in oven at 450°F for 20-25 mins or until crisp and golden brown.
5. Combine butter and hot sauce in small saucepan and cook over medium heat. Add whatever seasoning desired.
6. Toss baked wings into hot sauce/butter mixture.
7. Serve with celery sticks and bleu cheese/ranch dressing.

Bleu Cheese Dip

¾ cup mayonnaise
½ cup sour cream
¾ cup blue cheese crumbles

1 clove minced garlic
2 Tbs. fresh parsley, chopped fine
1 Tbs. onion, minced

1 Tbs fresh lemon juice
1 Tbs white vinegar
½ tsp. seasoned salt
dash or 2 of pepper

1. Place everything in the mixing bowl, stir until well blended.
2. Cover and refrigerate for a few hours or overnight.
3. Remove and place in serving bowl.